Rajasthani Gatta Pulao

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Rajasthani Gatta Pulao is a flavourful and delicious rice dish made on special occasions using gatta. Gatta are gram flour or chickpea dumplings which is completely gluten free. It is difficult at times to get fresh vegetables in this state and hence there are various recipes which uses flours or grains which can be stored for long.

Gatta Sabji is a traditional dish from the state of Rajasthan. I remember my mom making this Gatta Sabji without onion and garlic in yogurt based gravy. I do make it with and without onion and also add some tomato at times.

The gatta is generally made with a few spices and it is cooked in boiling water. The gatta needs to be cooked perfectly to have that soft and melt in the mouth texture. I would be sharing the recipe soon. And you know half of the gatta is gone before I add it to any dish. I can just enjoy them as is.

I do not remember making or tasting this Gatta pulao any time. But while making the list for this I did decided to make this. I was actually not going to post this, as I was not happy with the clicks. But then I love this pulao a lot specially if you are a gatta lover.So please excuse the pics for now, as they are not doing justice. I can and I will update the pics later.

So here goes the recipe:

Ingredients

• 1 Cup Basmati Rice
• 2 medium sized Onions chopped lengthwise
• 3 tablespoons Oil
• 1-2 green chilly cut in between or chopped
• 2 small Tomatoes chopped
• 1 teaspoon Ginger paste
• 1 teaspoon garlic paste
• 1 Cup Gatta (Recipe to be updated soon)
• 1/2 tsp Asafoetida (Hing)
• 1 Bay leaf
• 1 green cardamom slited
• 2 cloves
• 4-5 black pepper
• 1/2 inch cinnamon stick
• 1 teaspoon ShaJeera
• 1 tomato cut lenghtwise for garnish
• Red chilli powder as per taste
• 1 teaspoon Turmeric
• 2 Cups Water
• 1 tablespoon ghee

Instructions

• Rinse and soak the rice for 30-45 mins.
• In a wok or a large pan add oil.
• Once the oil is hot, add half of the onions and fry them until golden brown.
• In the same pan add hing, Bay leaf, green cardamom, cloves, black pepper,
• cinnamon stick, ShaJeera.
• Now add the onion and cook them until translucent.
• Now add the tomatoes, ginger and garlic paste.
• Fry them for 2-3 minutes.
• Now add Red chilli powder, turmeric, salt to taste.
• Cook the Masala for 2-3 minutes.
• Now add the Rice and give everything a nice mix.
• Add 2 Cups of water, mix, cover and bring the mix to a boil.
• Once a boil comes reduce the stove to medium and let it cook for 5 minutes.
• Once the rice is half cooked, add the gatta, mix and let it cook for 5 minutes.
• Once the rice is about 90% done, reduce to stove to minimum.
• Top it with Fried onions, and tomatoes.
• Add the ghee, cover and cook it on slow till done.

Notes

• One can fry the gatta and add. I have skipped the frying
• 1 Cup =235 ml
• 1 tablespoon =15 ml.

Rice recipes on my blog:

• Carrot and Peas Pulao
• Tamarind Rice
• Kashmiri Pulao
• Mumbai Style Tawa Pulao
• Veg Fried Rice (Without Ajinomoto)
• Veg Schezwan Fried Rice

Rajasthani Gatta Pulao

Rajasthani Gatta Pulao is a flavourful and delicious rice dish made on special occasions using gatta (gram flour/chickpea flour dumplings)

5 from 2 votes

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Course: Main Course

Cuisine: Indian

Keyword: Chickpea, Rice

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 people

Calories: 438kcal

Author: Renu Agrawal-Dongre

Ingredients

• 1 Cup Basmati Rice
• 2 medium sized Onions chopped lengthwise
• 3 tablespoons Oil
• 1-2 Green Chilli slit or chopped
• 2 small Tomatoes chopped
• 1 teaspoon Ginger paste
• 1 teaspoon garlic paste
• 1 Cup Gatta (Recipe to be updated soon)
• 1/2 tsp Asafoetida (Hing)
• 1 Bay leaf
• 1 green cardamom slitted
• 2 Cloves
• 4-5 black pepper whole
• 1/2 inch cinnamon stick
• 1 teaspoon Sha Jeera
• 1 to Tomato cut lengthwise for garnish
• Red chili powder as per taste
• 1 teaspoon Turmeric powder
• 2 cup Water
• 1 tablespoon Ghee (Clarified Butter)
• Salt to taste

Instructions

• Rinse and soak the rice for 30-45 mins.
  1 Cup Basmati Rice
• In a wok or a large pan add oil.
  3 tablespoons Oil
• Once the oil is hot, add half of the onions and fry them until golden brown.
  2 medium sized Onions
• In the same pan add Asafoetida, Bay leaf, green cardamom, cloves, black pepper, cinnamon stick, and Sha Jeera.
  1/2 tsp Asafoetida, 1 Bay leaf, 1 green cardamom, 2 Cloves, 4-5 black pepper, 1/2 inch cinnamon stick, 1 teaspoon Sha Jeera
• Now add the onion, green chili and cook them until translucent.
  2 medium sized Onions
• Now add the tomatoes, ginger and garlic paste.
  2 small Tomatoes, 1 teaspoon Ginger paste, 1 teaspoon garlic paste
• Fry them for 2-3 minutes.
• Now add Red chilli powder, turmeric, salt to taste.
  Red chili powder, 1 teaspoon Turmeric powder, Salt
• Cook the Masala for 2-3 minutes.
• Now add the Rice and give everything a nice mix.
• Add 2 Cups of water, mix, cover and bring the mix to a boil.
  2 cup Water
• Once a boil comes reduce the stove to medium and let it cook for 5 minutes.
• Once the rice is half cooked, add the gatta, mix and let it cook for 5 minutes.
  1 Cup Gatta
• Once the rice is about 90% done, reduce to stove to minimum.
• Top it with Fried onions, and tomatoes.
  2 medium sized Onions, 1 to Tomato
• Add the ghee, cover and cook it on slow till done.
  1 tablespoon Ghee (Clarified Butter)

Notes

• One can fry the Gatta and add. I have skipped the frying
• 1 Cup =235 ml
• 1 tablespoon =15 ml

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Nutrition Facts

Rajasthani Gatta Pulao

Amount Per Serving

Calories 438 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Trans Fat 0.04g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 10mg3%

Sodium 642mg28%

Potassium 350mg10%

Carbohydrates 68g23%

Fiber 5g21%

Sugar 5g6%

Protein 7g14%

Vitamin A 645IU13%

Vitamin C 17mg21%

Calcium 62mg6%

Iron 4mg22%

* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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